tag:blogger.com,1999:blog-61090855985561368302024-03-13T08:13:56.683-07:00Carie's RecipesCariehttp://www.blogger.com/profile/17898887873242328840noreply@blogger.comBlogger184125tag:blogger.com,1999:blog-6109085598556136830.post-7690370447204085402011-06-10T15:39:00.000-07:002011-06-10T15:41:49.390-07:00Classic Chocolate Chip Cookies<!--[if gte mso 9]><xml> <o:officedocumentsettings> <o:allowpng/> </o:OfficeDocumentSettings> </xml><![endif]--><!--[if gte mso 9]><xml> <w:worddocument> <w:view>Normal</w:View> <w:zoom>0</w:Zoom> <w:trackmoves/> <w:trackformatting/> <w:punctuationkerning/> <w:validateagainstschemas/> <w:saveifxmlinvalid>false</w:SaveIfXMLInvalid> <w:ignoremixedcontent>false</w:IgnoreMixedContent> <w:alwaysshowplaceholdertext>false</w:AlwaysShowPlaceholderText> <w:donotpromoteqf/> <w:lidthemeother>EN-US</w:LidThemeOther> <w:lidthemeasian>X-NONE</w:LidThemeAsian> <w:lidthemecomplexscript>X-NONE</w:LidThemeComplexScript> <w:compatibility> <w:breakwrappedtables/> 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locked="false" priority="19" semihidden="false" unhidewhenused="false" qformat="true" name="Subtle Emphasis"> <w:lsdexception locked="false" priority="21" semihidden="false" unhidewhenused="false" qformat="true" name="Intense Emphasis"> <w:lsdexception locked="false" priority="31" semihidden="false" unhidewhenused="false" qformat="true" name="Subtle Reference"> <w:lsdexception locked="false" priority="32" semihidden="false" unhidewhenused="false" qformat="true" name="Intense Reference"> <w:lsdexception locked="false" priority="33" semihidden="false" unhidewhenused="false" qformat="true" name="Book Title"> <w:lsdexception locked="false" priority="37" name="Bibliography"> <w:lsdexception locked="false" priority="39" qformat="true" name="TOC Heading"> </w:LatentStyles> </xml><![endif]--><!--[if gte mso 10]> <style> /* Style Definitions */ table.MsoNormalTable {mso-style-name:"Table Normal"; mso-tstyle-rowband-size:0; mso-tstyle-colband-size:0; mso-style-noshow:yes; mso-style-priority:99; mso-style-parent:""; mso-padding-alt:0in 5.4pt 0in 5.4pt; mso-para-margin-top:0in; mso-para-margin-right:0in; mso-para-margin-bottom:10.0pt; mso-para-margin-left:0in; line-height:115%; mso-pagination:widow-orphan; font-size:11.0pt; font-family:"Calibri","sans-serif"; mso-ascii-font-family:Calibri; mso-ascii-theme-font:minor-latin; mso-hansi-font-family:Calibri; mso-hansi-theme-font:minor-latin; mso-bidi-font-family:"Times New Roman"; mso-bidi-theme-font:minor-bidi;} </style> <![endif]--> <p class="MsoNoSpacing">Classic Chocolate Chip Cookies (from How to Cook Everything by Mark Bittman)<br /></p> <p class="MsoNoSpacing"> 2 sticks butter, softened.</p> <p class="MsoNoSpacing">¾ cup granulated sugar</p> <p class="MsoNoSpacing">¾ cup brown sugar</p> <p class="MsoNoSpacing">2 eggs</p> <p class="MsoNoSpacing">½ teaspoon baking soda</p> <p class="MsoNoSpacing">½ teaspoon salt</p> <p class="MsoNoSpacing">1 teaspoon vanilla extract</p> <p class="MsoNoSpacing">2 cups chocolate chips</p> <p class="MsoNoSpacing"> Heat oven to 375<span style="font-family:Symbol; mso-ascii-font-family:Calibri;mso-ascii-theme-font:minor-latin;mso-hansi-font-family: Calibri;mso-hansi-theme-font:minor-latin;mso-char-type:symbol;mso-symbol-font-family:Symbol;" ><span style="mso-char-type:symbol;mso-symbol-font-family:Symbol;" >°</span></span>F.<span style="mso-spacerun:yes"> </span>Cream together butter and sugars; add the eggs one at a time until well blended.<span style="mso-spacerun:yes"> </span>Mix the flour, baking soda, and salt together in a bowl. Add the dry ingredients to the dough, beat for a moment, then add the vanilla and stir in the chocolate chips.<span style="mso-spacerun:yes"> </span>Drop Tablespoon-sized mounds of dough about 3 inches apart in rows and columns on ungreased baking sheets.<span style="mso-spacerun:yes"> </span>Bake until lightly browned about 10 minutes.<span style="mso-spacerun:yes"> </span>Cool about 2 minutes on the sheets. <!--[if gte mso 9]><xml> <o:officedocumentsettings> <o:allowpng/> </o:OfficeDocumentSettings> </xml><![endif]--><!--[if gte mso 9]><xml> <w:worddocument> <w:view>Normal</w:View> <w:zoom>0</w:Zoom> <w:trackmoves/> <w:trackformatting/> <w:punctuationkerning/> <w:validateagainstschemas/> <w:saveifxmlinvalid>false</w:SaveIfXMLInvalid> <w:ignoremixedcontent>false</w:IgnoreMixedContent> <w:alwaysshowplaceholdertext>false</w:AlwaysShowPlaceholderText> <w:donotpromoteqf/> <w:lidthemeother>EN-US</w:LidThemeOther> <w:lidthemeasian>X-NONE</w:LidThemeAsian> 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Normal"; mso-tstyle-rowband-size:0; mso-tstyle-colband-size:0; mso-style-noshow:yes; mso-style-priority:99; mso-style-parent:""; mso-padding-alt:0in 5.4pt 0in 5.4pt; mso-para-margin-top:0in; mso-para-margin-right:0in; mso-para-margin-bottom:10.0pt; mso-para-margin-left:0in; line-height:115%; mso-pagination:widow-orphan; font-size:11.0pt; font-family:"Calibri","sans-serif"; mso-ascii-font-family:Calibri; mso-ascii-theme-font:minor-latin; mso-hansi-font-family:Calibri; mso-hansi-theme-font:minor-latin; mso-bidi-font-family:"Times New Roman"; mso-bidi-theme-font:minor-bidi;} </style> <![endif]--> </p>Cariehttp://www.blogger.com/profile/17898887873242328840noreply@blogger.com0tag:blogger.com,1999:blog-6109085598556136830.post-42791824467532930292011-04-05T20:29:00.000-07:002011-04-05T20:36:43.740-07:00Alfredo SauceGuiltless Alfredo Sauce - from <a style="color: rgb(0, 0, 0);" href="http://www.ourbestbites.com/">Our Best Bites</a>. (go to their website, their directions are so much better than mine.)<br /><br />My favorite Alfredo recipe.<br /><br />Blend in a blender:<br />2 cups milk<br />3 ounces cream cheese<br />2 TBSP flour<br />1 tsp salt<br /><br />Melt 1 TBSP butter then add blended ingredients.<br /><br />Then add 1 cup Parmesan cheese.<br /><br />Cover, let stand 10 minutes.Cariehttp://www.blogger.com/profile/17898887873242328840noreply@blogger.com0tag:blogger.com,1999:blog-6109085598556136830.post-4575240382679131562011-04-05T20:16:00.000-07:002011-05-26T13:23:04.093-07:00Abby Mandel's Deep Dish Pizza CrustMy favorite pizza dough.<br /><br />1 1/2 TBS <span class="yshortcuts" id="lw_1302059770_1">olive oil</span><br />2 tsp cornmeal<br />1 pkg dry yeast<br />1 tsp sugar<br />1 c warm water<br />2 1/2 cups flour <br />1 tsp salt<br /><br />Rub 2 tsp olive oil on sides and bottom of pan, sprinkle cornmeal. Stir yeast, sugar and warm water together. Let stand until foamy. <br /><br />Combine flour, salt and remaining oil in bowl. Mix until dough pulls from side. Place in oiled or greased bowl to rise until doubled, about 1 hour. Punch down, and roll out on floured surface.Cariehttp://www.blogger.com/profile/17898887873242328840noreply@blogger.com0tag:blogger.com,1999:blog-6109085598556136830.post-8230988082163989912011-04-05T20:02:00.000-07:002011-04-05T20:13:42.837-07:00Slow Cooker Creamy Chicken with Biscuitsfrom Real Simple Magazine.<br />This is basically a homemade pot pie without all the work. Really easy and really delicious. Serves 6 <p><span style="font-size:100%;">Hands-on Time: 15m</span></p> <p><span style="font-size:100%;">Total Time: 6hr 30m</span></p> <p class="title"><span style="font-size:100%;">Ingredients</span></p> <ul><li><span style="font-size:100%;">3/4 pound carrots (about 4), cut into 1-inch lengths</span></li><li><span style="font-size:100%;">2 stalks celery, thinly sliced</span></li><li><span style="font-size:100%;">1 small onion, chopped</span></li><li><span style="font-size:100%;">1/4 cup all-purpose flour</span></li><li><span style="font-size:100%;">1 1/2 pounds boneless, skinless chicken thighs (about 8)</span></li><li><span style="font-size:100%;">1/2 teaspoon poultry seasoning</span></li><li><span style="font-size:100%;">kosher salt and black pepper</span></li><li><span style="font-size:100%;">1/2 cup dry white wine</span></li><li><span style="font-size:100%;">1/2 cup low-sodium chicken broth</span></li><li><span style="font-size:100%;">6 (store-bought or Easy Drop Biscuits; see recipe), split</span></li><li><span style="font-size:100%;">1 cup frozen peas</span></li><li><span style="font-size:100%;">1/2 cup heavy cream</span></li><li><span style="font-size:100%;"><br /></span></li></ul> <p class="title"><span style="font-size:100%;">Directions</span></p> <p class="step"><span style="font-size:100%;">1. In a 4- to 6-quart slow cooker, toss together the carrots, celery, onion, and flour. Place the chicken on top and season with the poultry seasoning, 1 teaspoon salt, and ¼ teaspoon pepper. Add the wine and broth. </span></p> <p class="step"><span style="font-size:100%;">2. Cover and cook until the chicken and vegetables are tender, on low for 5 to 6 hours or on high for 2 1⁄2 to 3 hours (this will shorten total cooking time). </span></p> <p class="step"><span style="font-size:100%;">3. Thirty minutes before serving, prepare the <a href="http://www.realsimple.com/food-recipes/browse-all-recipes/easy-drop-biscuits-00000000052401/" target="_blank">Easy Drop Biscuits</a> (if using). </span></p> <p class="step"><span style="font-size:100%;">4. Ten minutes before serving, add the peas, cream, and ½ teaspoon salt to the chicken and stir to combine. Cover and cook until heated through, 5 to 10 minutes more. </span></p> <p class="step"><span style="font-size:100%;">5. To serve, place the bottom halves of the biscuits in shallow bowls, then top with the chicken mixture and the remaining biscuit halves. </span></p><span style="font-size:100%;">Real Drop Biscuits<br /></span><div class="recipeIngred"><h3><span style="font-size:100%;">Ingredients</span></h3> <ul><li><span style="font-size:100%;">2 cups all-purpose flour, spooned and leveled</span></li><li><span style="font-size:100%;">1/2 cup (1 stick) cold unsalted butter, cut into small pieces</span></li><li><span style="font-size:100%;">1 tablespoon baking powder</span></li><li><span style="font-size:100%;">1 teaspoon kosher salt</span></li><li><span style="font-size:100%;">1 cup whole milk</span></li><li><span style="font-size:100%;"><br /></span></li></ul> </div> <div class="recipeDirections"> <h3><span style="font-size:100%;">Directions</span></h3> <ol><li><span style="font-size:100%;">Heat oven to 400° F. In a food processor, combine the flour, butter, baking powder, and salt; pulse until pea-size clumps form. Add the milk and pulse just until moistened. </span></li><li><span style="font-size:100%;">Drop 6 large mounds of the dough (about ½ cup each) onto a baking sheet. Bake until golden, 18 to 20 minutes.</span></li></ol> </div> <p id="nutrition"><span style="font-size:100%;">Nutritional Information</span></p> <p><span style="font-size:100%;"> Serving Size: Includes 1 Easy Drop Biscuit </span></p> <p><span style="font-size:100%;">Calories 616; Fat 33g; Sat Fat 18g; Cholesterol 146mg; Sodium 1255mg; Protein 29g; Carbohydrate 49g;<br /></span></p><p><span style="font-size:100%;">Sugar 7g; Fiber 4g; Iron 4mg; Calcium 161mg</span></p>Cariehttp://www.blogger.com/profile/17898887873242328840noreply@blogger.com0tag:blogger.com,1999:blog-6109085598556136830.post-69657163358029323692011-04-05T19:59:00.000-07:002011-04-05T20:00:09.224-07:00Spicy Honey ChickenSpicy Honey Chicken<br /><br />Rub:<br />2 t granulated garlic<br />2 t chili powder<br />1/2 t onion powder<br />1/2 t coriander<br />1 t kosher salt<br />1 t cumin<br />1/2 t chipotle chili powder<br /><br />8 boneless skinless chicken thighs (or breasts)<br /><br />Glaze:<br />1/2 C Honey<br />1T Cider Vinegar<br /><br />1. Combine the rub spices in bowl and mix well.<br />2. Pat dry. Drizzle oil over chicken and rub in with your hands to lightly coat all the pieces.<br />3. Then toss chicken with the spice rub to coat all sides well.<br />4 Grill chicken a few minutes on each side, until cooked through.<br />5. While chicken is cooking, warm honey in the microwave so it's not so thick.<br />6. Add the vinegar and combine well. Reserve 2T honey glaze for later.<br />7. Take the rest and brush on chicken (both sides) in the final moments of grilling.<br />8. Drizzle remaining glaze on chicken.Cariehttp://www.blogger.com/profile/17898887873242328840noreply@blogger.com0tag:blogger.com,1999:blog-6109085598556136830.post-35294154738068474832011-04-05T19:56:00.001-07:002011-04-05T19:57:50.088-07:00Mexi-Lime Chopped SaladThis will be your most favorite salad. Ever. From Jessica Romney via<br />http://arizonaromneys.blogspot.com/2009/06/little-something-yummy.html<br /><br />1 head of Romaine, thinly shredded<br />1 bunch of cilantro, chopped<br />1 can black beans, drained and rinsed<br />3 ears of cooked corn, sliced off ear (or 2 cups frozen corn, thawed and drained)<br />2 avocado<br />2 tomatoes<br />1 large mango<br />4 oz. feta cheese<br />1/2 bag of tortilla chips, crumbled<br /><br />Lime-Cumin Vinegarette:<br />9 limes, juiced<br />almost 1 cup of vegetable oil<br />1/2 c. brown sugar<br />2 tsp. salt<br />2 tsp. ground chili powder<br />2 1/2 tsp. ground cumin<br />1 tsp. garlic powder<br /><br />Mix lettuce and cilantro, then top with the rest of the ingredients. Shake the dressing together then toss with the salad. You won't need all the dressing, so save some for later!<br /><br />You can leave it without the Spicy Honey Chicken (recipe follows), but if I’m making it for a meal, I add this chicken to the top. And it’s AMAZING. (It’s NOT spicy, by the way). <br /><br />It's easier than it looks and so good. Enjoy!<br /><br />Spicy Honey Chicken<br />http://www.ourbestbites.com/2008/06/spicy-honey-chicken.html<br /><br />Spicy Honey Chicken<br />Rub:<br />2 t granulated garlic<br />2 t chili powder<br />1/2 t onion powder<br />1/2 t coriander<br />1 t kosher salt<br />1 t cumin<br />1/2 t chipotle chili powder<br /><br />8 boneless skinless chicken thighs (or breasts)<br /><br />Glaze:<br />1/2 C Honey<br />1T Cider Vinegar<br />.<br />1. Combine the rub spices in bowl and mix well.<br />2. Pat dry. Drizzle oil over chicken and rub in with your hands to lightly coat all the pieces.<br />3. Then toss chicken with the spice rub to coat all sides well.<br />4 Grill chicken a few minutes on each side, until cooked through.<br />5. While chicken is cooking, warm honey in the microwave so it's not so thick.<br />6. Add the vinegar and combine well. Reserve 2T honey glaze for later.<br />7. Take the rest and brush on chicken (both sides) in the final moments of grilling.<br />8. Drizzle remaining glaze on chicken.Cariehttp://www.blogger.com/profile/17898887873242328840noreply@blogger.com0tag:blogger.com,1999:blog-6109085598556136830.post-18113933690617558672011-04-05T19:43:00.000-07:002011-04-05T19:46:33.262-07:00Evil Chicken<div style="color: rgb(0, 0, 0);">from Joanne Fluke's book Devil's Food Cake<br /><br />1 lb bacon, cut into bite-sized pieces</div><div style="color: rgb(0, 0, 0);">1 1/2 to 2 lb boneless, skinless chicken breast, chopped into bite-sized pieces<br /></div><div style="color: rgb(0, 0, 0);">3 tablespoons chili powder</div><div style="color: rgb(0, 0, 0);">1 cup brown sugar</div><div style="color: rgb(0, 0, 0);">Up to 1/2 cup water, as needed</div><div style="color: rgb(0, 0, 0);">Cooked rice</div><br /><div style="color: rgb(0, 0, 0);">In a large pan, cook bacon over medium-high heat until nearly done. Do not drain. Stir in chicken and chili powder. Continue cooking, stirring occasionally, until bacon and chicken are fully cooked. Add brown sugar and cook until sugar is dissolved and sauce begins to thicken, about 4 to 5 minutes. (Be careful once the sugar is added not to let the sauce turn into toffee.) Add water if necessary to thin the sauce, but keep in mind the sauce is more of a coating. Serve mixture over hot rice. Serves 6.</div>Cariehttp://www.blogger.com/profile/17898887873242328840noreply@blogger.com0tag:blogger.com,1999:blog-6109085598556136830.post-24072510452173478112011-04-05T19:23:00.000-07:002011-04-05T19:47:09.769-07:00Basil Tomato Vegetable Soupfrom Favorites, a collection of favorite Ivory family recipes<br /><br />5 strips of bacon, diced<br />1 rib celery<br />1/2 cup chopped onion<br />1 carrot, peeled and diced<br />1 red pepper, seeded and diced<br />6 fresh basil leaves, chopped (divided)<br />2 cloves<br />1 (28 ounce) can chopped tomatoes<br />2 chicken bullion cubes<br />1 cup half n half<br /><br />In a large soup pot, cook bacon. Drain all but 1 tablespoon drippings. Add celery, onion and carrot and cook 2 minutes. Add peppers, half of the basil and garlic and cook 2 minutes more. Add tomatoes and simmer over medium heat for 5 minutes. Add bullion cubes and stir to dissolve. Transfer soup to blender and puree in batches, then return to soup pot. Add half and half and remaining basil. Simmer over low heat for 45 minutes.Cariehttp://www.blogger.com/profile/17898887873242328840noreply@blogger.com0tag:blogger.com,1999:blog-6109085598556136830.post-18114600673366281432011-04-03T21:31:00.000-07:002011-04-05T19:47:37.623-07:00Gooey German Chocolate Barsfrom Jordan Christie "How to Be a Hepburn in a Hilton World"<br /><br />1 Package German Chocolate Cake Mix (I like Devil Foods)<br />1/2 cup (1 stick) butter, softened.<br />1 tub pecan coconut frosting<br />3/4 bag semisweet chips<br />1/2 cup whole milk<br /><br />1. Preheat oven to 350 degrees and grease a 9X13 inch pan.<br />2. Pour cake mix into a large mixing bowl. Cut softened butter into cake mix using pastry blender or by crisscrossing two knives.<br />3. Press exactly half the mixture into bottom of the greased pan. Bake for 10 minutes.<br />4. Remove pan from oven and carefully spread pecan coconut frosting over the baked layer. Evenly sprinkle chocolate chips over the layer of frosting.<br />5. In a seperate bowl combine milk and remaining cake mixture. Do not overmix. Drop by teaspoonfuls onto the layer of the chocolate chips.<br />6. Bake for 23 to 28 minutes. Let cool completely (2 hours at the very least overnight is preferred). Cut into squares and serve as individual bars or with a scoop of vanilla bean ice cream.<br /><br />Makes 15 bars.Cariehttp://www.blogger.com/profile/17898887873242328840noreply@blogger.com0tag:blogger.com,1999:blog-6109085598556136830.post-60229716930599903352011-04-03T21:15:00.000-07:002011-04-05T19:48:05.528-07:00Tennesse French Toastfrom Jordan Christie "How to be a Hilton in a Hepburn World"<br /><br />1/2 Pint Fresh Strawberries, hulled and sliced<br />2 Tablespoons sugar, divided.<br />6 Extra Large Eggs<br />1 1/2 cups Half-n-Half<br />2 Tablespoons Honey<br />2 teaspoons pure vanilla extract<br />1 teaspoon salt<br />1 loaf of brioche<br />Salted butter<br />Vegetable oil<br />Confectioners' sugar<br /><br />1. Combine the fresh strawberries and 1 Tablespoon of sugar in a small bowl and set aside.<br />2. In a large bowl, whisk together eggs, half-n-half, honey, 1 Tablespoon of sugar, vanilla, and salt.<br />3. Slice the brioche loaf into three-fourths inch slices and soak for 1 to 2 minutes, turning once.<br />4. Heat 1 teaspoon butter and 1 teaspoon of oil in a large sautee pan over medium heat. Remove a slice of bread from the egg mixture and cook for 2 to 3 minutes on each side. Soak additional bread slices in the egg mixture while you're waiting for each batch to cook. Continue to add butter and oil to the pan as needed.<br />5. Sprinkle finished slices with confectioners' sugar and top with strawberries. Serve with maple syrup or additional honey.<br /><br />Serves 6 to 8.<br /><br />* I don't necessarily cook this as directed. I really like the ratio of ingredients. I also cinnamon and nutmeg.Cariehttp://www.blogger.com/profile/17898887873242328840noreply@blogger.com0tag:blogger.com,1999:blog-6109085598556136830.post-16063711310480003322010-09-01T09:24:00.000-07:002011-05-26T13:25:16.180-07:00To Die For Blueberry Muffins<span style="color: rgb(0, 0, 0);"><span class="Apple-style-span"></span></span><span class="Apple-style-span" style="color: rgb(0, 0, 0);">To </span><span style="color: rgb(0, 0, 0);"><span class="Apple-style-span">Die For Blueberry Muffins</span></span> (from KC Stake Relief Society Cookbook.) These really are the best recipe I have ever tried.<br /><span style="color: rgb(0, 0, 0);"><br />1 1/2 cups all-purpose flour</span><br /><span style="color: rgb(0, 0, 0);">3/4 cup white sugar</span><br /><span style="color: rgb(0, 0, 0);">1/2 teaspoon salt</span><br /><span style="color: rgb(0, 0, 0);">2 teaspoons baking powder</span><br /><span style="color: rgb(0, 0, 0);">1/3 cup vegetable oil</span><br /><span style="color: rgb(0, 0, 0);">1 egg</span><br /><span style="color: rgb(0, 0, 0);">1/3 cup milk</span><br /><span style="color: rgb(0, 0, 0);">1 cup</span><a style="cursor: pointer; color: rgb(0, 0, 0); text-decoration: none; background: url("http://files.adbrite.com/mb/images/green-double-underline-006600.gif") repeat-x scroll center bottom transparent; margin-bottom: -2px; padding-bottom: 2px;" name="AdBriteInlineAd_fresh" id="AdBriteInlineAd_fresh" target="_top"></a><span style="color: rgb(0, 0, 0);"> blueberries</span> (I often use frozen)<br /><span style="color: rgb(0, 0, 0);">1/2 cup white sugar</span><br /><span style="color: rgb(0, 0, 0);">1/3 cup all-purpose flour</span><br /><span style="color: rgb(0, 0, 0);">1/4 cup butter, cubed</span><br /><span style="color: rgb(0, 0, 0);">1 1/2 teaspoons ground cinnamon</span><br /><br /><span class="Apple-style-span" style="color: rgb(0, 0, 0);">Preparation of </span><span style="color: rgb(0, 0, 0);"><span class="Apple-style-span">To Die For Blueberry Muffins</span></span><br /><span style="color: rgb(0, 0, 0);">Preheat oven to 400 </span><span style="color: rgb(0, 0, 0);" class="IL_AD" id="IL_AD1">degrees</span><span style="color: rgb(0, 0, 0);"> F</span><a style="cursor: pointer; color: rgb(0, 0, 0); text-decoration: none; background: url("http://files.adbrite.com/mb/images/green-double-underline-006600.gif") repeat-x scroll center bottom transparent; margin-bottom: -2px; padding-bottom: 2px;" name="AdBriteInlineAd_degrees" id="AdBriteInlineAd_degrees" target="_top"></a><span style="color: rgb(0, 0, 0);">. Grease muffin cups or line with muffin liners.</span><a style="cursor: pointer; color: rgb(0, 0, 0); text-decoration: none; background: url("http://files.adbrite.com/mb/images/green-double-underline-006600.gif") repeat-x scroll center bottom transparent; margin-bottom: -2px; padding-bottom: 2px;" name="AdBriteInlineAd_Combine" id="AdBriteInlineAd_Combine" target="_top"></a><span style="color: rgb(0, 0, 0);"><br />Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. </span><a style="cursor: pointer; color: rgb(0, 0, 0); text-decoration: none; background: url("http://files.adbrite.com/mb/images/green-double-underline-006600.gif") repeat-x scroll center bottom transparent; margin-bottom: -2px; padding-bottom: 2px;" name="AdBriteInlineAd_Place" id="AdBriteInlineAd_Place" target="_top"></a><span style="color: rgb(0, 0, 0);"><br />Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.</span><br /><span style="color: rgb(0, 0, 0);"><br />To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.</span><br /><br />Bake for 20ish minutes. <br />My friend Tiffany gave me a fantastic tip for the butter in the topping: grate it with a cheese grater. Super easy.Cariehttp://www.blogger.com/profile/17898887873242328840noreply@blogger.com2tag:blogger.com,1999:blog-6109085598556136830.post-35856996489147982212010-02-12T09:31:00.000-08:002010-02-12T09:33:08.995-08:00Chunky Avocado SalsoFrom <a style="color: rgb(255, 153, 102);" href="http://just-cook-already.blogspot.com/2010/02/chunky-avocado-salsa.html">Just Cook Already</a><br /><br />1 medium tomato <br />2 avocados<br /> 1 cup of sweet white corn (I get a frozen bag from Costco)<br /> 1 Bushel of green onions <br />1 can of black beans , drained<br />Garlic Pepper (I never have this, so I leave it out)<br /> Garlic salt w/ parsley <br />Tapatio Sauce<br /><br /> Place drained black beans and corn into a large bowl. Dice up the tomato and green onions and add them in the bowl. Season with the garlic pepper, garlic salt and tapatio sauce to taste. Mix everything around and then taste it to check seasoning. Add chopped avocado and mix it around one more time (I do the avocado last so the little diced pieces don’t get all mushy in the initial mixing process).Cariehttp://www.blogger.com/profile/17898887873242328840noreply@blogger.com0tag:blogger.com,1999:blog-6109085598556136830.post-78279400210539895532010-01-16T11:04:00.000-08:002011-04-05T19:48:31.084-07:00Tortellini Soup<p class="MsoNormal"><span style=";font-family:Arial;font-size:100%;" ><span style="font-family:Arial;">From Jenny Kusgen. This is one of my most favorite soups - I love all the fresh vegetables.<br /></span></span></p><p class="MsoNormal"><span style=";font-family:Arial;font-size:100%;" ><span style="font-family:Arial;"></span></span></p>3 cups water<br />3 14oz. cans chicken broth <br />2 yellow squash, chopped <br />1 green pepper, chopped <br />1 pkg tortellini <br />3 carrots chopped <br />1 yellow onion, chopped <br />½ tsp. salt <br />½ tsp. garlic salt <br />2 cups chicken, cubed <br />2 cups fresh spinach <br />2 Tblsp Basil (I don't add this much.)<br /><p class="MsoNormal" style="margin-left: 0.5in;"><span style=";font-family:Arial;font-size:100%;" ><span style="font-family:Arial;"></span></span></p><span style=";font-family:Arial;font-size:85%;" ><span style=";font-family:Arial;font-size:10pt;" ><span style="font-size:100%;">Start with water and chicken broth. Bring to boil. Add veggies: squash, pepper, onion, carrots. Until vegetables are cooked. Add pasta, cook about 5 minutes. Add chicken and spinach…ready to eat! </span><br /></span></span>Cariehttp://www.blogger.com/profile/17898887873242328840noreply@blogger.com0tag:blogger.com,1999:blog-6109085598556136830.post-86854578174007590072009-12-25T11:38:00.000-08:002011-04-05T19:49:08.135-07:00Creme Brulee French Toastfrom Cheri Koford. I made this for the ladies of meal exchange and every single one of them made it for their family that weekend. Easy, delicious, and elegant.<br /><br />1 stick butter<br />1 cup brown sugar<br />2 TBSP corn syrup<br /><br />-Heat together and pour in bottom of 9X13 pan.<br /><br />8-9 inch Challah Bread (from Atlanta Bread cut into 1 inch slices. OR I have used Jimmy Johns day old sandwich bread and it works GREAT.)<br /><br />-Arrange bread (1 layer) in 9X13 over brown sugar mixture- don't be afraid to squeeze it in.<br /><br />5 large eggs<br />1-1/2 cups half and half<br />1 tsp vanilla<br />1 tsp. orange juice<br />1/4 tsp salt.<br /><br />-Wisk these ingredients together and pour over bread. Refrigerate over night. Bake 350 35-40 minutes.Cariehttp://www.blogger.com/profile/17898887873242328840noreply@blogger.com0tag:blogger.com,1999:blog-6109085598556136830.post-51658244544401221382009-12-25T11:33:00.000-08:002011-04-05T19:49:28.767-07:00Berry SmoothiesFound this on Allrecipes. Foolproof. I especially like it because we always have these ingredients on hand.<br /><br />1 cup milk<br />2 cups frozen berries<br />1-2 TBSP sugar<br />1 cup ice cubeCariehttp://www.blogger.com/profile/17898887873242328840noreply@blogger.com0tag:blogger.com,1999:blog-6109085598556136830.post-57771599556712559832009-12-25T11:21:00.000-08:002011-04-05T19:50:39.008-07:00Chocolate Mousse<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpBx4z3PnoIEe1T03PanqYZb5LVT_WmkKJDPqr1Eu03NTEDrMwIoEaVyA6FbGmwHj8ksqF1orpRg1NBfhIaGNwl1ahGrOsSaFQSJNgkCm3f6w6VRXsffDKsJUMCCn7q8tCTV2GEWhHxxLU/s1600-h/6260.JPG"><img style="text-align: center; margin: 0px auto 10px; width: 200px; display: block; height: 134px;" id="BLOGGER_PHOTO_ID_5419257452725184994" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpBx4z3PnoIEe1T03PanqYZb5LVT_WmkKJDPqr1Eu03NTEDrMwIoEaVyA6FbGmwHj8ksqF1orpRg1NBfhIaGNwl1ahGrOsSaFQSJNgkCm3f6w6VRXsffDKsJUMCCn7q8tCTV2GEWhHxxLU/s200/6260.JPG" border="0" /></a><br /><div>I made this recipe for Ornament Exchange and it was well received. It is very rich even for a chocolate lover like me. I made it with semi-sweet chocolate chips, next time I will use milk chocolate like the recipe suggests.</div><div> </div><div>from <em>Favorites: a collections of Favorite Ivory Family recipes</em>.</div><div> </div><div>In top of double boiler melt:</div><div>3 cups miniature marshmallows</div><div>1/2 cup milk</div><div>1 (4 ounce) Hershey Chocolate bar, broken.</div><div> </div><div>Stir over hot water until melted and cool.</div><div> </div><div>Whip 1 cup of whipping cream and fold into cooled chocolate mixture. Pour into small dessert dished and chill. When ready to serve, garnish with a daub of whipped cream and a small candy cane or a piece of fresh holly. Makes 6 servings.</div>Cariehttp://www.blogger.com/profile/17898887873242328840noreply@blogger.com0tag:blogger.com,1999:blog-6109085598556136830.post-25670448129584513922009-07-23T07:47:00.000-07:002011-04-05T19:51:15.530-07:00Roasted-Tomato Soup with Parmesan Wafers<p id="titleInfo"> <a href="http://www.epicurious.com/recipes/food/Roasted-Tomato-Soup-with-Parmesan-Wafers-108481" class="title parsedTitle"> </a><span id="publish_date">Gourmet | September 2003</span> </p> <p id="sourceCredit"> </p> <div id="recipeInfoDivFullPage"> <p id="recipeIntro">Using plum tomatoes for this recipe will yield an intensely flavored soup — good for the chilly fall months — while other tomatoes make for a refreshingly lighter, more delicately flavored soup that is perfect for warm weather. The soups are equally delicious.</p><p> Active time: 20 min Start to finish: 1 3/4 hr</p> <span class="yieldOrTime"><span>Active Time:</span> 20 min</span><br /> <span class="yieldOrTime"><span>Total Time:</span> 1 3/4 hr</span><br /> </div> <img src="http://www.epicurious.com/rd_images/printer_friendly/pf_ingredients_lbl.gif" alt="ingredients" id="ingLbl" /> <div id="ingDiv"> <span>4 lb tomatoes, halved lengthwise</span><br /> <span>6 garlic cloves, left unpeeled</span><br /> <span>3 tablespoons olive oil</span><br /> <span>1/2 teaspoon salt</span><br /> <span>1/4 teaspoon black pepper</span><br /> <span>1 medium onion, finely chopped</span><br /> <span>1/2 teaspoon dried oregano, crumbled</span><br /> <span>2 teaspoons sugar</span><br /> <span>2 tablespoons unsalted butter</span><br /> <span>3 cups chicken stock or low-sodium broth</span><br /> <span>1/2 cup heavy cream</span><br /> <br /> <span>Accompaniment: <a href="http://www.epicurious.com/recipes/food/views/108533">parmesan wafers</a></span><br /> <span>Garnish: fresh oregano sprigs</span><br /> </div> <img src="http://www.epicurious.com/rd_images/printer_friendly/pf_preparation_lbl.gif" alt="preparation" id="prepLbl" /> <p>Put oven rack in middle position and preheat to 350°F.</p> <p>Arrange tomatoes, cut sides up, in 1 layer in a large shallow baking pan and add garlic to pan. Drizzle tomatoes with oil and sprinkle with salt and pepper. Roast tomatoes and garlic 1 hour, then cool in pan on a rack. Peel garlic.</p> <p>Cook onion, oregano, and sugar in butter in a 6- to 8-quart heavy pot over moderately low heat, stirring frequently, until onion is softened, about 5 minutes. Add tomatoes, garlic, and stock and simmer, covered, 20 minutes.</p> <p>Purée soup in batches in a blender (use caution when blending hot liquids), then force through a sieve into cleaned pot, discarding solids. Stir in cream and salt and pepper to taste and simmer 2 minutes.</p> <p>Divide soup among 8 bowls and float 1 wafer in center of each.</p>Cariehttp://www.blogger.com/profile/17898887873242328840noreply@blogger.com0tag:blogger.com,1999:blog-6109085598556136830.post-18766955728835252262009-02-15T20:14:00.000-08:002009-02-15T20:16:29.656-08:00Creamy Tomato SoupCreamy Tomato Soup with Asiago Croutons<br /><a href="http://www.newsvine.com/_tools/seed?popoff=0&u=http://www.ketv.com/recentrecipes/15377554/detail.html" target="_blank"></a><a href="http://del.icio.us/post?title=Creamy%20Tomato%20Soup%20with%20Asiago%20Croutons&url=http://www.ketv.com/recentrecipes/15377554/detail.html" target="_blank"></a><a href="http://digg.com/submit?phase=2&title=Creamy%20Tomato%20Soup%20with%20Asiago%20Croutons&url=http://www.ketv.com/recentrecipes/15377554/detail.html" target="_blank"></a><a href="http://www.facebook.com/sharer.php?u=http://www.ketv.com/recentrecipes/15377554/detail.html&t=Creamy" target="_blank" src="'sc&pos=" from_posted="1"></a><a href="http://reddit.com/submit?url=http%3A%2F%2Fwww.ketv.com%2Frecentrecipes%2F15377554%2Fdetail.html&title=Creamy%20Tomato%20Soup%20with%20Asiago%20Croutons" target="_blank"></a><a href="http://www.ketv.com/rss/" target="_blank"></a><a href="javascript:popUp(" target="_self" width="460,height=400,scrollbars');""></a><a href="javascript:popUp(" target="_self" page="http://www.ketv.com/recentrecipes/15377554/detail.html","width=450,height=250");'"></a><br />From the Panera Bread Kitchen<br />Serves 6<br /><br />5 tablespoons butter<br />1/2 cup chopped onion<br />4 tablespoons flour<br />4 cups milk<br />1/2 bay leaf<br />1 1/2 teaspoons sugar<br />1 1/2 teaspoons salt<br />1/2 teaspoon baking soda<br />3 cups tomatoes, chopped (fresh or canned)<br /><br />Adding baking soda to the tomatoes keeps the milk from curdling1 Loaf of Asiago Bread(sliced Thick)<br /><br />Melt the Butter in a soup pot.Add the onion and cook over medium heat, stirring, until the onion is softened but not browned.Sprinkle the flour over the butter mixture and continue to stir and cook for 1 to 2 minutes.Slowly add the milk, bay leaf, sugar, and salt and continue to cook and stir until slightly thickened.Stir the baking soda into the tomatoes.Add the tomatoes to the milk, and bring just to a simmer.Remove from the heat and put through a strainer.Taste and correct seasonings.Reheat before serving. Top with Asiago Croutons- The More the Better!<br /><br />Make croutons for the top of the soup by cubing Panera Bread Asiago Loaf into 3/4-inch thick slices.Butter both sides of those slices, then cut the slices into bite-size cubes.Bake the bread in a 425 degree oven for 15 minutes or until crispy.Cariehttp://www.blogger.com/profile/17898887873242328840noreply@blogger.com0tag:blogger.com,1999:blog-6109085598556136830.post-62703933243767065972008-11-06T07:26:00.001-08:002008-11-06T07:26:43.580-08:00White Chicken Chiliby Bruce Kusgen<br /><br />1 Tsp. olive oil<br />1 lb. boneless chicken breast ( I used about 1.5 lbs for yours)<br />1 can Rotel (don't drain)<br />1/4 cup chopped onion<br />3 cloves garlic, minced<br />16 oz. tomatillos<br />1 can chicken broth<br />1 can green chillies<br />1/2 tsp. oregano<br />1/2 tsp. coriander seeds, crushed<br />1/4 tsp. ground cumin<br />2 cans Great Northern Beans, drained<br />3 Tsp. lime juice<br />1/4 tsp. black pepper<br />1/2 cup shredded sharp cheddar cheese<br />1 small can tomato sauce<br />optional: red and green pepper<br /><br />Cook chicken in skillet with olive oil. Saute for 3 minutes or until done. Place all ingredients, except cheese in a crockpot and cook for 8 hours. Top each serving with a little shredded cheese. Serve chicken chilli with tortilla chips, salsa, sour cream and condiments of your choice. Serves 6.Cariehttp://www.blogger.com/profile/17898887873242328840noreply@blogger.com0tag:blogger.com,1999:blog-6109085598556136830.post-1251697324725027392008-10-01T15:25:00.000-07:002008-10-01T15:26:14.547-07:00Baked Potato SoupBaked Potato Soup <br /><br />12 slices bacon <br />2/3 cup butter <br />2/3 cup flour <br />7 cups milk <br />4 large baked potatoes, peeled and cubed (when I am feeling crazy, I leave the skins on) <br />1 1/4 cups shredded cheese <br />1 cup sour cream <br />1 teaspoon salt <br />1 teaspoon pepper <br />1. Place bacon in large, deep skillet. Cook over medium heat until browned. Drain, crumble, and set aside. <br />2. In a stock pot melt the butter over medium heat. Whisk in flour until smooth. Gradually stir in milk, whisking constantly until thickened. Stir in potatoes and onions. Bring to a boil, stirring frequently. <br />3. Reduce heat, and simmer 10 minutes. Mix in bacon, cheese, sour cream, salt and pepper. Continue cooking, stirring frequently, until cheese is melted.Cariehttp://www.blogger.com/profile/17898887873242328840noreply@blogger.com1tag:blogger.com,1999:blog-6109085598556136830.post-21097336768568820962008-09-12T20:53:00.000-07:002008-09-12T20:54:48.946-07:00HOMEMADE VANILLA CUPCAKES2 cups flour<br />1 teaspoon baking powder<br />1/2 teaspoon baking soda<br />1/8 teaspoon salt<br />1/2 cup shortening or butter<br />1 3/4 cups sugar<br />1 teaspoon vanilla<br />4 egg whites<br />1 1/3 cups buttermilk or sour milk<br /><br />Mix flour, baking powder, baking soda & salt, then set aside. Mix together shortening, vanilla & sugar on medium speed for 30 seconds. Add egg whites & buttermilk mixing well. Combine all ingredients together on low speed. Pour batter into cupcake liners. Bake @ 350 for 12-15 minutes.If you need to make sour milk you will need milk & 1 tablespoon lemon juice or vinegar. Let sit for 5 minutes before using in recipe. This gives the recipe the tart taste that I love.<br /><br />FROSTING<br />Real whipped cream or cool whip mixed fast with frozen or fresh raspberries. The frosting turns pink & tastes fabulous. Real whipped cream is my favorite, but I used cool whip today & it works great & is healthier. ENJOY!Cariehttp://www.blogger.com/profile/17898887873242328840noreply@blogger.com1tag:blogger.com,1999:blog-6109085598556136830.post-68742881164929914172008-09-12T20:52:00.001-07:002008-09-12T20:53:05.804-07:00The Most Delicious Gingersnap (Molasses) Cookie Recipe Ever3/4 C. Shortening<br />1 C. Sugar<br />1 Egg<br />4 T. Molasses<br />3/4 t. Ginger<br />1 t. cinnamon<br />2 t. Baking Soda<br />2 C. flour<br />1/2 t. salt<br /><br />Beat shortening, sugar, egg, and molasses. Add dry ingredients. Chill. Form into 1 inch balls. Roll in sugar. Bake @ 350 for 10 minutes on greased cookie sheetCariehttp://www.blogger.com/profile/17898887873242328840noreply@blogger.com0tag:blogger.com,1999:blog-6109085598556136830.post-21440528200233664772008-09-12T20:51:00.000-07:002008-09-12T20:52:03.018-07:00Pumpkin Roll¾ cup flour<br />1 cup sugar<br />2/3 cup pumpkin<br />3 eggs beaten<br />1 tsp each cinnamon, nutmeg, and baking powder<br />Filling:<br />11 oz. Cream cheese<br />6 TBSP butter<br />1 ½ cups powdered sugar<br />1 tsp vanilla<br />Grease and flour baking sheet. Bake at 375 for 15 minutes. Let cool, spread frosting, roll up.Cariehttp://www.blogger.com/profile/17898887873242328840noreply@blogger.com0tag:blogger.com,1999:blog-6109085598556136830.post-85403103710391603392008-09-12T20:50:00.000-07:002008-09-12T20:51:12.096-07:00Cindy’s Chocolate Cake½ cup butter<br />1 lb brown sugar<br />3 eggs<br />3 (1 oz.) unsweetened chocolate sq melted<br />2 cups sifted flour<br />2 tsp salt<br />1 cup sour cream<br />1 cup hot water<br />2 tsp vanilla<br />Cream butter and sugar: beat to death. Add eggs 1 at a time, beat after each egg. Add chocolate and mix. Combine dry stuff. Add intomixture alternately with sour cream. Gently stir in water. Bake at 350 for 45 minutes. Cool 10 minutes in pan. Flip out on wire rack<br />Frosting:<br />4 (1 oz.) unsweetened chocolate squares<br />½ cup butter<br />1 lb. Powdered sugar<br />½ cup milk<br />2 tsp vanilla<br />Microwave melt the chocolate and butter. Put sugar in bowl first. Pour chocolate and butter over sugar. Gradually add milk and vanilla. (may not need all milk.)Cariehttp://www.blogger.com/profile/17898887873242328840noreply@blogger.com0tag:blogger.com,1999:blog-6109085598556136830.post-68340657689169941242008-09-12T20:49:00.000-07:002008-09-12T20:50:06.007-07:00Hot Fudge Saucefrom Jamey Jeppson<br />¾ cup semisweet chocolate chips<br />¼ cup butter<br />2/3 cup sugar<br />2/3 cup evaporated milk<br />Melt chocolate and butter in a small suacepan, add sugar. Gradually stir in milk. Bring to boil then reduce heat. Boil 8 minutes on low heat, stirring frequently. Remove from heat. Serve warm over ice cream. Makes 1 ½ cups.Cariehttp://www.blogger.com/profile/17898887873242328840noreply@blogger.com0